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Secret to the lightest hummus ever?

Last week I came upon a bag of dried garbanzo beans and decided to make them into hummus. Soaked them overnight, cooked in fresh water until done and then took the time to get rid of the most of the skins. The first batch was good but the one I made today is close to ethereal. There was only one difference between the two batches -- the beans in this one had been frozen for a week and then made into hummus while still very cold. The lightness and smoothness is by far the best I have ever made. Anyone have an opinion on whether the freezing was the trick?